Pot Pie Recipe With Red Lobster Biscuit Mix: Savory Gravy and Flaky Crust in One Dish

This pot pie recipe with Red Lobster biscuit mix transforms a classic comfort dish into a restaurant-worthy meal with minimal effort. The secret lies in using the biscuit mix as a shortcut for a flaky, golden crust while keeping the heart of the dish—rich gravy and tender protein—completely authentic.

I developed this recipe after craving pot pie but wanting to skip the pie crust from scratch, and it never fails to impress. The filling starts with a savory base of chicken or shrimp, slow-cooked vegetables, and a velvety gravy that thickens perfectly.

While the biscuit mix handles the crust work for you, the technique for building the filling ensures every bite delivers that deep, comforting flavor. The result? A pie that looks homemade but comes together in under an hour.

What makes this dish truly special is how the flaky biscuit crust contrasts with the creamy filling—crisp on top, tender underneath, and packed with the rich, savory notes of traditional pot pie. The biscuit mix adds a buttery, slightly sweet edge that balances the hearty filling beautifully.

Perfect for game day, family dinners, or when you want a comforting meal without the fuss of homemade crust. Let’s get cooking!

Ingredients for pot pie recipe with red lobster biscuit mix

Six ingredients for the filling, two boxes for the crust—elevated pot pie, simplified.

The Red Lobster biscuit mix is the star here—it delivers that flaky, golden crust without the fuss of homemade dough. Grab the 24-count box from any grocery store (the Walmart or Kroger brands work just as well). For the protein, fresh shrimp gives this dish a luxurious touch, but chicken breast keeps it budget-friendly. If you're using frozen shrimp, thaw and pat dry thoroughly. The carrots and green beans should be fresh for the best texture, but frozen works in a pinch—just don’t skip the trimming and slicing. Yellow onion and garlic are non-negotiable for that deep, savory base.

No shrimp? Chicken thighs hold up better to the slow cooking, or white fish like cod keeps it light. The biscuit mix requires cold butter—take it straight from the fridge to avoid melting. For the gravy, heavy cream is key for that velvety texture, but half-and-half cuts costs slightly. Diamond Crystal kosher salt is ideal here, but any fine sea salt works. If you're short on fresh thyme, dried works at one-third the amount. The flour should be sifted before adding to the gravy for a smoother consistency. Pre-chopped veggies from the store are fine, but if you’re feeling fancy, mandoline slices for the carrots give a restaurant-quality look.

This pie reheats beautifully—350°F for 20 minutes is perfect. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. The biscuit crust stays crispy when reheated, but if it softens, broil for 2-3 minutes to restore the crunch. Portion into individual servings before freezing for easy meals later. The filling can be prepped ahead and refrigerated for 2 days before adding the crust—just bake straight from the fridge, adding 10 extra minutes to the cooking time.

Step-by-step instructions for perfect pot pie with Red Lobster biscuit mix

Here's how to create a restaurant-worthy pot pie with a golden crust and rich filling.

In a large skillet, melt the 0.5 cup unsalted butter over medium-high heat. Add the 1.5 lb diced chicken breast and cook for 5-6 minutes until no longer pink in the center. Remove and set aside. In the same skillet, add the 1.5 lb shrimp and cook for 2-3 minutes per side until just opaque. Transfer both to a plate and cover to keep warm.

In the same skillet, add the 1 whole diced yellow onion and cook for 3-4 minutes until softened. Add the 2 cups peeled and sliced carrots and 1.5 cups trimmed green beans, cooking for another 4-5 minutes until the vegetables begin to soften. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant. Season with 1 tsp salt and 0.25 tsp black pepper, then transfer everything to a large bowl.

Return the skillet to the stove and reduce heat to medium. Add the 2 tbsp all-purpose flour and whisk vigorously for 1-2 minutes until the flour is fully incorporated and the mixture turns golden. Slowly pour in the 2 cups chicken or vegetable broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.

Remove from heat and stir in the 0.5 cup heavy cream, 0.5 tsp dried thyme, and the remaining 0.5 tsp salt. Add the cooked chicken, shrimp, and vegetables to the gravy mixture, tossing gently to coat everything evenly. Let the filling cool slightly for 5 minutes before proceeding.

Preheat your oven to 375°F. In a medium bowl, combine the 2 boxes Red Lobster Biscuit Mix with the 0.5 cup cold unsalted butter (cut into small pieces). Using a fork or your fingers, work the butter into the biscuit mix until it resembles coarse crumbs with some pea-sized butter pieces remaining. This ensures a flaky texture.

Add 2-3 tablespoons of cold water to the biscuit mixture and stir gently until the dough just comes together. Be careful not to overmix—just combine until it holds when pressed. The dough should be slightly sticky but not wet.

Grease a 9x13-inch baking dish with cooking spray or butter. Spread the chicken, shrimp, and vegetable filling evenly in the bottom of the dish. Sprinkle the 0.25 cup chopped fresh parsley over the top for freshness.

Drop spoonfuls of the biscuit dough over the filling, spacing them about 1 inch apart across the surface. Use the back of a spoon to gently press the dough pieces together, creating a lattice-like pattern. This allows the filling to peek through while maintaining a crispy crust.

Bake in the preheated oven for 35-40 minutes until the biscuit topping is deep golden brown and the filling is bubbling around the edges. The center should be hot but not necessarily fully set—this ensures a tender crust.

Let the pot pie rest for 10 minutes before serving. This resting time allows the juices to redistribute throughout the filling, preventing them from pooling at the bottom. Serve warm with a side of crusty bread or a simple green salad.

Pro cooking tips for great pot pie recipe with red lobster biscuit mix

Biscuit Mix Magic

The Red Lobster biscuit mix is your secret weapon for a foolproof crust—no rolling or chilling required. The key is cold butter straight from the fridge, cut into small chunks. Work it into the mix with your fingers until you see pea-sized butter pieces remaining—this creates those signature flaky layers.

I like to use a fork to gently press the dough together, just until it holds when squeezed. Overmixing makes the crust tough, so resist the urge to stir vigorously. 🍞

Gravy Perfection

For a smooth, lump-free gravy, whisk the 2 tbsp flour vigorously in the skillet for 1-2 minutes until it turns golden. This step, called a roux, is non-negotiable—it's what gives your gravy that velvety texture.

When adding the 2 cups broth, pour it slowly while whisking constantly. If you rush, you'll end up with lumps that ruin the whole dish. A hand mixer works wonders here if you're impatient. 🥄

Protein Timing

Shrimp cooks in 2-3 minutes per side—no more, or it turns rubbery. I like to cook the chicken first, then the shrimp, using the same skillet to build flavor. Remove proteins when they're just opaque (not translucent) and set them aside.

The residual heat will keep them warm while you finish the veggies. Pro tip: Pat shrimp dry before cooking to ensure maximum crispiness. 🦐

Vegetable Prep

Even cooking is everything with veggies. Thinly slice carrots (about ¼-inch thick) so they soften evenly. Green beans should be trimmed and cut into 1-inch pieces—this prevents them from turning mushy.

Sauté them in the same skillet as the onions for 4-5 minutes until just tender. Overcooking turns them to mush, so keep an eye on them. 🥕

Assembly Tricks

Drop the biscuit dough in spoonfuls about 1 inch apart to create a lattice effect. Use the back of a spoon to gently press them together—this mimics a pie crust while keeping the filling visible.

For extra crispiness, I like to sprinkle a pinch of salt over the top before baking. The lattice design also lets steam escape, preventing a soggy crust. 🌟

Baking Like a Pro

Bake at 375°F until the crust is deep golden brown (about 35-40 minutes). The filling should bubble vigorously at the edges, but the center can still look slightly underdone—this ensures a tender crust.

Let it rest for 10 minutes before serving; this lets the juices redistribute, so every bite is packed with flavor. 🔥

Frequently asked questions